1. Peel and dice your sweet potato into small chunks. Then peel your carrots, then slicing them into half-moons. Slice your courgette into half-moons, your aubergine and red pepper into small squares. Chop up your mushrooms into rough chunks.

2. In a large sauce pan, sauté the mushrooms and aubergine, for 1 to 2 minutes. Then add the chopped tomatoes, coconut milk, tomato puree, butter beans, carrots, courgette, pepper, turmeric, smoked paprika, cayenne pepper, salt & pepper. Pour in 600ml of water and reduce to a low to medium heat.

3. Add your soy yogurt and the squeeze of lemon before stirring everything together. Place the lid on the pan and leave to simmer for 40 - 45 minutes, stirring half way through. All the veggies should be nice and soft.